A disciple of the Roca brothers who triumphs in Girona

The kitchen is the first thing you see when you step into Ditifet. A fine introduction and a statement of intent. At the back, under a classic stone arch, Adrià, wearing his distinctive white shirt and green apron, directs and executes the orders of the arriving customers. He has little time to look up from the stove, but occasionally he slows down his concentration to greet the people entering the room. Adrià Edo, thirty-five, is a happy, disciplined, and creative man, virtues he shares with his partner, Júlia Trota. maître and the restaurant's sommelier. They both worked at El Celler de Can Roca for more than six years until the pandemic, like many others, changed their lives. Covid gave them the time they needed to reflect, crunch the numbers, and talk to a couple of lifelong friends who would help provide the final economic boost. Strolling through Girona's Barri Vell (Old Quarter), they found two interesting establishments and didn't even give themselves time to hesitate: it was said, it was done.

The menu is all about the spectacle. The gastronomic offering is tempting and stimulating, just take a look at some of the dishes advertised. It's an ode to the product with a remarkable touch of creativity. We go around in circles until we finally decide that the best thing to do is not decide anything. We leave it in the hands of the chef, Adrià, who, if he didn't have enough work to do, will now have to add the selection of dishes to our menu. We want to get a representative idea of his cuisine and let him shine by choosing what he considers the best: the scallop tartar with olive and piparra sauce kicks off the festival. We continue: Girona beef croquettes, and grilled pig's trotters with chanterelle mushrooms and Comté cheese (a true delight with bread rolls and grated truffle on top).

A book of wines

It's the perfect moment to stop and savor the first sips of the 2021 Les Camades bottle from Bodega Bravo Escós (DO Priorat), one of the gems of Julia's winery, to whom we've left the responsibility of choosing the wine from a list resembling a wine book (with references). The grilled mushrooms with Arturo Sánchez Iberian pork jowl arrive; the small Maresme peas with spleen, butter broth, and cuttlefish noodles; and the grilled bone marrow with cilantro salad and toast. A simply brilliant first course.

We opened a bottle of Sarau (DO Empordà), an organic wine made by Jordi Esteve in the vineyards of Rabós de Empordà, to face the final monster: the averageof dry-aged German Friesian cheese Behiki (aged for 60 days). Against all odds, we emerged victorious, and we still have one last thing to finish off with dessert: an almond cake with lemon sorbet to wash it down, accompanied by a small tasting of the bottle of Còsmic Valentia Blanc (DO Empordà), which Julia opened to finish. "Let's make honest cuisine with the product; our strong point is the raw materials. I don't know if I can say we're at our best, because I always hope to move forward, but we're happy and proud of what we do," confesses Adrià. He is the determined chef: he didn't hesitate to create Ditifet, nor when it came to preparing our menu, and he's determined to succeed. He has plenty of talent and courage, just like Julia. And we lovers of good food celebrate!